Mix Pickle (also called Mixed Achar) is a vibrant, spicy, and tangy Indian or Pakistani condiment made from a combination of vegetables and fruits preserved in oil, salt, and aromatic spices. It’s one of the most popular accompaniments in South Asian meals.
| 🍋 Fruits/Vegetables | 🌿 Spices & Preservatives |
|---|---|
| Raw mango (kairi) | Mustard seeds (rai) |
| Carrot | Fenugreek seeds (methi) |
| Lemon or lime | Fennel seeds (saunf) |
| Green chili | Nigella seeds (kalonji) |
| Turnip or cauliflower | Turmeric, chili powder |
| Garlic, ginger | Salt, mustard oil, vinegar |
Availability: In Stock
Spices stimulate digestive enzymes
Fermented versions may offer probiotic benefits
Garlic, ginger, mustard seeds, and turmeric have antibacterial and anti-inflammatory properties
The tangy and spicy flavor enhances taste perception and encourages better eating
Mustard oil contains omega-3 fatty acids that may benefit cardiovascular health
🧂 High in Salt: Can raise blood pressure if over-consumed
🧈 Oily: Often preserved in mustard or sesame oil—limit if managing cholesterol
🍭 Sugar in Some Pickles: Especially commercial or sweetened variants
| Nutrient | Value |
|---|---|
| Calories | 40–70 kcal |
| Fat | 3–5g |
| Carbohydrates | 3–5g |
| Sodium | High |
| Fiber | Moderate |
With paratha, roti, or puri
As a side with dal chawal (lentils and rice)
Spread lightly on sandwiches for tangy flavor
Mixed into yogurt for a quick raita twist
Ingredients:
1 cup each: raw mango, carrot, cauliflower (chopped)
½ cup mustard oil
2 tbsp salt
1 tbsp each: red chili powder, turmeric, fennel, nigella, mustard seeds
Juice of 2 lemons or ¼ cup vinegar
Method:
Sun-dry or lightly steam the vegetables to remove moisture.
Mix with salt and spices.
Heat mustard oil till smoky, let cool, then pour over the mix.
Store in a sterilized jar. Let sit for 5–7 days in sunlight to mature.
| Weight | 1kg |
|---|
